This is the way my late husband liked his chili. You had to beat our youngest son, though, or the only thing left would be the broth. He liked his chili not soupy at all and served over rice. Good either way.
1Brown ground beef and drain well. Stir in onion and chili powder and mix well. Cook 3 - 5 min. to soften onion.
2Add everything else except tomato juice, macaroni, and cheese. Cook additional 6 minutes to blend flavors.
3Add tomato juice. If the soup seems too thick to you, then you can add additional water to suit. Bring to a boil. Reduce heat and simmer for 20 - 30 minutes.
4Stir in macaroni. Remove from heat and let set until the macaroni is plump, but not overcooked. Serve with grated cheese on the side to top the soup if desired. By letting the soup set, the temperature is lowered to perfect eating quality. Not too hot and not too cool.